Southwestern-Flavored Kale Salad
Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it's a fantastic main dish salad.
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Servings: 6 to 8
Ingredients
- 8- to 10- ounce bunch curly or lacinato kale
- 2 cups raw or lightly cooked fresh corn kernels
- 1 medium firm ripe avocado, peeled and diced
- 2 to 3 medium tomatoes diced
- 1 medium red bell pepper cut into short, narrow strips
- ½ cup green pimiento olives
- 1 ½ cups cooked or drained and rinsed black beans or pinto beans see note
- 2 to 3 scallions green parts only, sliced
- 1 to 2 tablespoons extra-virgin olive oil as desired
- Juice of 1 lime more or less to taste
- ¼ cup minced fresh cilantro optional
- Salt and freshly ground pepper to taste
Instructions
- Strip the kale leaves away from the stems (kitchen shears are good for this). Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and pat dry.
- Transfer kale to a serving bowl. With a little olive oil rubbed into your palms, massage the kale for a minute or less, until it becomes bright green and softens a bit.
- Add the remaining ingredients and toss together gently (use salt sparingly, if at all). Let the salad stand for 10 to 15 minutes if time allows, to let the flavors blend, then serve.
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